Celery Sukiyaki
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INGREDIENTS 1-1/2 pounds flank steak
3 tablespoons salad oil
3 cups celery, sliced diagonally
2 small onions, sliced, separated
1 beef bouillon cube
3/4 cup boiling water
1 cup water chestnuts, sliced
5 tablespoons soy sauce
1-1/2 teaspoons ground ginger
1/2 teaspoon ground black pepperCut steak into thin diagonal slices. (For easier slicing, partially freeze first.)
In large skillet, heat 2 tablespoons oil. Add steak strips, a few at a time. Brown on both sides. Remove and set aside. Add celery and onion to skillet. Saute for 3 minutes in 1 tablespoon oil.
Dissolve bouillon cube in water. Add to skillet along with water chestnuts, soy sauce, ginger and black pepper. Stir well. Add browned steak; spoon juice over steak. Cover and simmer 10 minutes, or until steak and vegetables are fork tender. Serve over rice.